Southern-Fried Quail with Black-Eyed Peas and Red-Eye Gravy
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Courtesy of Hudson’s on the Bend Chef Kelly Casey
Photography by Knoxy
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For 4 Person(s)
Cream
- For the quail:
- 4 semi-boneless local quail
- 2 cups all-purpose flour
- 2 tablespoons sea salt
- 2 tablespoons black pepper
- 1 tablespoons garlic powder
- 1 teaspoons cayenne pepper
- 2 fresh eggs
- 2 cups buttermilk
- 4 cups vegetable oil
- For the black-eyed peas:
- 2 cups fresh black-eyed peas
- 4 strips bacon, diced
- 1/2 onion, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 2 cups poultry stock
- 1/2 teaspoons dried thyme
- 1 pinches cayenne
- Salt and pepper
- For the gravy:
- 4 tablespoons duck fat
- 4 tablespoons all-purpose flour
- 1 cups brewed coffee
- 2 cups milk
- Salt and pepper to taste
Southern-Fried Quail with Black-Eyed Peas and Red-Eye Gravy Directions
- For the quail:
Cut each quail in half. Mix together the flour and seasonings. Whisk together the eggs and buttermilk. Dredge the quail in the flour, then dip into the egg mixture. Finally, dredge the quail in the flour again. Heat the oil in a large sauté pan over medium-high heat. Fry the quail until golden brown. - For the black-eyed peas:
Simmer the black-eyed peas in water (to cover) for 45 minutes. In another pan, crisp the bacon. Add the vegetables and sauté until nearly done. Drain the peas and add them to the vegetables. Add the stock and seasonings. Simmer for 15 minutes. - For the gravy:
Melt the duck fat in a small saucepan over low heat, stir in the flour, and continue cooking to make a light roux. Stir in the coffee and milk. Simmer on low for 15 minutes. Season with salt and pepper. - To serve, spoon black-eyed peas onto a plate. Place the fried quail on top and pour gravy over quail.
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